ncmoose
is one Smokin' Farker
- Joined
- Jan 14, 2017
- Location
- Kernersville, NC
Decided to brine a brisket flat for corned beef and then smoke some pastrami.
(Hope this works, I'm haven't mastered the image thing)
Brisket after 4 days in brine.
Rub applied.
After 6 hours at 225 to a temp of 160. Vacuum packed for the sous vide.
Of course a loaf of homemade rye.
sliced and plated
(Hope this works, I'm haven't mastered the image thing)
Brisket after 4 days in brine.
Rub applied.
After 6 hours at 225 to a temp of 160. Vacuum packed for the sous vide.
Of course a loaf of homemade rye.
sliced and plated